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Serves: 4
Preparation time: 20 minutes
Cooking time: 5 minutes
Total time: 25 minutes

This is a basic potato gnocchi that can be topped with almost any sauce.
The trick to gnocchi is to not over knead the dough, and to use only as much flour as is needed to create a soft, workable dough. Knead your gnocchi dough only as long as it takes for the ingredients to come together into a smooth dough. The longer you knead, the more flour you will use, resulting in a heavier gnocchi. It is a good idea if you are new to gnocchi making to test your gnocchi before you prepare the whole batch. Drop a couple of gnocchi into boiling water and remove as soon as they come to the surface. If they fall apart, knead in a little more flour. If they hold up well, continue cutting the rest of your gnocchi.
Potatoes can also be baked. This method keeps the moisture level low allowing you to use less flour. In some regions of Italy, ricotta cheese replaces part or all of the potatoes in this recipe.


  • 450 gr (1 pound) medium russet potatoes, unpeeled
    120 - 150 grams (1 cup -1 1/3 cups) flour + a little to give the shape
    1 beaten medium egg
    Salt and pepper to taste

    2 tablespoons salted butter
    1/2 cup grated Parmesan cheese


  • Wash and scrub the potatoes.
    Place the potatoes in a medium pot and cover them with cold water and bring it to a boil.

    Reduce the heat to a simmer and cook until the potatoes are tender when pierced, but are still firm. Drain.

    When the potatoes are cool enough to handle, peel them. Using a ricer, squeeze the potato flesh into a mound on a large tray or baking sheet.

    Form a well in the center of the potatoes and add the egg, salt and pepper.

    Mix to combine. Sift 2/3 of the flour. Mix until you have a sticky ball. Add more flour if the dough is too wet to knead.

    Knead the dough until it’s smooth and all ingredients are well incorporated.

    Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Divide dough evenly into 4 pieces. Roll 1 dough piece into a 3/4-inch-thick rope.

    Cut into 1-inch pieces. Take each piece and roll it off on a Gnocchi Paddle or against tines of a fork to make ridges; transfer to prepared baking sheet. Repeat process with remaining 3 dough pieces.


    Loosened gnocchi from the surface, slide them directly into a large pot of salted boiling water, avoid picking them up with your hands. Gnocchi are ready when they rise to the surface. Drain.
    Melt the butter in a skillet and add gnocchi. Gently mix add a little pasta water; cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese.

    Toppings for gnocchi

    You can accompany them in the way you prefer! from the white ragù, to the béchamel to the Genoese pesto and also simply butter and cheese, or a good fresh tomato sauce.

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